Pistou soup

Posted by adm On August - 13 - 2011

How to cook Pistou soup


  • 2 tbs olive oil
  • 1 scallion, white part just, finely sliced
  • 1 carrot, raw, dig 1cm cubes
  • 1 large spud, raw, dig 1cm cubes
  • 2 cups (500ml) good-quality chicken or vegetable strain
  • 1 tomato, raw, seeds removed, delve 1cm cubes
  • 420g can four-bean mix, knackered, rinsed
  • 50g thin French or thin green beans, ends cut, delve 2cm lengths
  • 1 large zucchini, shredded
  • 4 tbs (1/3 cup) good-quality basil pesto
  • Chargrilled bread or baguette, to help

How to:

  • Heat oil in a large saucepan, add leek and sweat over low heat for 1-2 transactions. Add the carrot and potato and make, stirring, for a further bit.

  • Add stock and 1 cup water and bring to the seethe. Reduce passion, simmer for 5 transactions, then add tomato, four-bean mix, French or green beans and zucchini. Season with salt and peppercorn.

  • Cook for a advance 2 transactions, stir in half the pesto, then ladle into serving bowls.

  • Add a dollop of remaining pesto. Serve with dinero.

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